CULINARY ARTS, TOURISM & HOSPITALITY MANAGEMENT

 

SPECIAL CLASS FEATURES

 

  • Hands-on Full-Service Training in Blooming Chefs Restaurant
  • Hands-on Short-Order Training in Blooming Chefs Express
  • Job Shadowing and Internship Opportunities
  • Participate in SkillsUSA, a National Student Organization
  • Hands-on Demonstrations: Ice Carving, International Cuisine, Sushi, Chocolate Molds, Cake Decorating
  • Opportunity to Earn College Credit
  • Opportunity to Earn National ServSafe Certification
  • Affiliation with the American Culinary Federation

Contact Instructor
          Jennifer Honsinger

           Denise Fahrenbruch  

PROGRAM PROFILE

This program prepares students for entry-level employment or college opportunities in the food services or hospitality industry. Students will progress through a variety of practical hands-on learning experiences and real-world activities including training in our state-of-the-industry, award winning Blooming Chefs Restaurant which offers both table and banquet services. Additional industry exposure will be available through job shadowing and internships at local food-service facilities, professional guest speakers and field trips to food shows, popular restaurants, conference centers and resorts.

   

COURSE CONTENT

 

  • Sanitation & Safety Procedures
  • Hand Tools & Stationary Equipment
  • Standardized and Customized Recipes
  • Bakery Operations
  • Short-order and Banquet cooking
  • Food Presentation and Garnishing
  • Food Receiving and Storage
  • Menu Planning and Costing
  • Weights and Measures
  • Dining Room and Banquet Service
  • Computerized Cash Register Operation
  • Project Management
  • Hospitality, Lodging, Travel and Tourism
  • Customer Service

RESOURCES


Culinary Institute of America

Recipes

Food Network

American Hotel Lodging Association

National SkillsUSA

SkillsUSA Logo